Sunday Smorgasbord

We gathered friends for a Scandinavian-inspired feast full of seasonal flair and fodder. Get your Sunday brunch fix (and a bit of fashion sense) on us!

Inspired by modern mountainscapes, Kelly Oshiro (of Santa Barbara Chic) transformed this traditional cabin into a Nordic Brunch Haus.

Pink champagne is a must at any party of ours. Let’s pop some bubbly and make a toast. Cheers!

Ready for a fantastic feast? Here’s what’s on our menu:

Waffles with fresh strawberries, almond slices and powdered sugar. Break out your waffle maker, whip up your favorite batter and voila! We aren’t opposed to adding fresh whipped cream as well…

Swedish Pancakes

Ingredients:

– 1/2 cup buckwheat flour
– 1/4 cup regular flour
– 1/2 cup melted butter
– 1 1/2 cups milk

Mix the flours, butter and milk together – stirring to create a thin batter. In a greased pan over medium heat, pour in about 1/3 cup batter and swirl pan to evenly coat. Cook until the pancake sets and flip, cooking for about 1 minute on each side. Repeat with the remaining batter.

Once the pancakes are done, spread the filling (see below) evenly and roll!

Filling: 1/2 cup softened butter whipped together with 1/3 cup honey, 1/4 cup of mascarpone, 1 tablespoon rose water and the zest of one orange. Sprinkle with cardamom powdered sugar. Yield: 8 servings

Butternut Squash Soup

Ingredients:

– 1 leek, chopped
– 1 large onion, chopped
– 1 large celery root, peeled & chopped
– 2 quarts chicken stock
– 1 roasted butternut squash
– Salt & pepper to taste
– Creme fraiche
– 1 large purple carrot

In a large pot, sauté leek, onion and celery root until onion softens. Add chicken stock and simmer for 25 minutes until vegetables are cooked through. Add the roasted butternut squash and puree with a hand blender. Garnish with creme fraiche and pureed purple carrot. Yields: 7 small servings

Frisee and Radicchio Salad

Ingredients:

– 1 head frisee, washed and cut
– 1 head radicchio, washed and cut
– 1 bulb fennel, thinly sliced
– 1 thick chunk of slab bacon, cut into 1/2 inch cubes
– Poached eggs (approx. 1 per guest)
– Lemon juice
– Olive oil
– Balsamic vinaigrette

Pan fry the bacon cubes until brown. Set aside on a paper towel to absorb excess grease. Gently toss salad in light lemon, olive oil, and vinaigrette. Top with poached eggs and bacon. Yield: 8 servings

For more Nordic-style recipes and inspiration, pick up a copy of Flutter Magazine, the Winter 2014 Edition online or on California newsstands today!

Photography: Nancy Neil | Styling: Kelly Oshiro | Food: Om Sweet Mama | Champagne Bar: Corks n’ Crowns | Dishware: Huset-Shop | Dishware: Upstairs Pierre Lafond | Glassware: A+R Store | Furniture: YEAH! Rentals | Menus: Lazaro Press